Add a swirl of olive oil in a large skillet over medium high heat.

Add mushrooms and cook until softened and lightly browned, about 5-10 minutes. Remove from heat and let cool.

In a medium bowl add oil, vinegar, diced shallot, garlic, honey, and Dijon.

Whisk together then add fresh parsley and thyme and season with salt and pepper.

Add the slightly cooled mushrooms to the bowl and stir to combine. You can also pour into a large mason jar.

Cover mushrooms and refrigerate until chilled, at least an hour or up to overnight, before serving.

Serve as an Antipasto appetizer or with salad or pasta. We love ours with Good Food Made Simple Cavatappi Bolognese or Hatch Chile Mac.